Thai Curry Beef
Wake up your taste buds with this delicious Thai curry beef dish.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 3 Omaha Steaks Butcher's Cut Top Sirloin Steaks
- 4 to 5 teaspoons Thai red curry paste, divided
- 1 cup unsweetened coconut milk
- 1 tablespoon vegetable oil
- 6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
- Hot cooked rice (optional)
Instructions
- Cut top sirloin beef in half lengthwise , then crosswise into 1/8 to 1/4-inch- thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
- Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add half of beef strips and stir-fry 1 to 3 minutes or until outside surface of beef is no long pink (do not overcook). Remove from skillet and repeat with remaining beef. Season to taste with salt and keep warm.
- Pour coconut milk mixture into same skillet and bring to a boil. Reduce heat and simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend and bring to a boil. Reduce heat, cover, and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Return beef to skillet, cook, and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
Nutrition
Calories: 350kcal | Carbohydrates: 13g | Protein: 27g | Cholesterol: 50mg | Sodium: 340mg | Fiber: 2g